How to cook mchadi - Georgian flatbread. Georgian flatbreads (mchadi) Recipe for mchadi made from corn

Preparation

Prepare pure corn flour. To do this, take a sieve and sift directly into the container where the dough will be kneaded.



Add half a teaspoon of salt to the sifted flour, mix everything thoroughly.



Take a glass of boiled water and pour it into the flour and salt in a thin stream, stirring at the same time. The dough will be slightly sticky.



Forming flat cakes. You shouldn’t wait for the dough to cool; you need to make the pancakes while it’s warm. First, wet your hands in water, take a piece of dough and roll it into a flattened ball. Do this with each piece of dough. The diameter of the cake is approximately 6-7 cm, thickness - 2-3 cm.



Prepare a frying pan, pour vegetable oil into it, heat it up and start frying Georgian flatbreads.



Mchadi should have a golden crust, well fried on both sides.



Cover with a lid so that the inside of the tortillas is well cooked. That's all. Our wonderful Georgian flatbreads are ready! Serve with suluguni cheese or sour cream. Share this wonderful recipe with your family and friends. Bon appetit!

As is already known, mchadi is prepared from corn flour. While kneading the dough, you can add suluguni or lobio cheese. This will give the dish a more pronounced color and distinct taste. The consistency of the cakes is dense, but when eaten they easily break and crumble.

Corn flour tortillas are traditional in many cuisines - for example, Georgian and Mexican, and this is probably for good reason. There are many recipes for this dish, but they are all similar to each other, and there are also many options for eating flatbreads.

They can be served as a substitute for wheat bread, wrapped in various fillings, and used as a snack, etc. With all this, corn tortillas are prepared very easily and quickly, but they always turn out extremely tasty and invariably appetizing.

Name and origin

Each national cuisine has not only its own method of preparing flatbreads, but also their name. So, in Mexican cuisine these corn products are called tortillas, and many traditional dishes are prepared from them - tacos, nachos, enchiladas, quesadillas, etc. In Mexican home cooking, tortillas are even tossed into soups to thicken them, broken into pieces.

In Dagestan, corn cakes are called muchari, in India they are corn pitas, and in Bulgaria they are pyrlenki. This dish is also very popular in Georgia - often mchadi (that’s what Georgians call flatbreads made from corn flour) is served as bread for main courses.

And initially, corn as a grain crop came to our continent from America, where for many centuries it was the main one and was used to make bread and many other dishes. But, fortunately, over time, corn was mastered and loved by all peoples of the world.

Recipe for cornmeal tortillas in a frying pan

Traditional Georgian Lenten flatbreads mchadi are a very healthy and tasty dish, which is sometimes baked in the oven, but more often simply fried in a frying pan.

Georgian mchadi is prepared primitively - and the original ancient recipe does not even contain baking powder - so absolutely anyone can make them.

You just need to take and mix flour with water, salt and soda and knead the dough.

And then use your hands to form cakes from the dough, which will turn out a bit moist, and place them on a hot, dry frying pan.

Mchadi is fried under the lid until browned on both sides and served while still hot - it is especially tasty to eat them with cheese (for example, suluguni or feta cheese).

Georgian flatbreads with cheese

Corn dishes with cheese always turn out incredibly aromatic and tasty, so this recipe should definitely be tried out in practice by all housewives.

Required ingredients:

• 3 cups cornmeal;
• 1 cup wheat flour;
• hot and cold water - how much dough will take;
• 150 gr. sour cream (preferably full-fat homemade);
• 2 cloves of garlic;
• 100 gr. feta cheese;
• a pinch of salt;
• a pinch of ground red pepper;
• 1 tbsp. a spoon of sunflower oil;
• a piece of pork fat.

Cooking time: about an hour.

Calorie content: approximately 270 Kcal/100 g.

To prepare the dish, you first need to brew the corn flour - pour it into a bowl, mix with a small amount of boiling water and leave for 20 minutes, covered with a lid or cling film.

When the flour swells, you will need to add salt and about a spoonful of vegetable oil (it is advisable to use unrefined), and then add a little more cold water and gradually mix the wheat flour into the dough. The dough is ready.

Now you need to prepare the sauce that will be used to grease the flatbreads after baking. To do this, the cheese is grated (or chopped with a fork) and mixed with sour cream and garlic.

Since the cheese is salty, all that remains for the sauce is pepper, but if desired, you can also add some chopped herbs to it - for example, cilantro or dill.

The finished dough should be divided into small pieces, roll each in corn flour and roll into flat cakes, which will then be fried in a frying pan on each side.

But this has its own nuance - if you add vegetable oil to the frying pan, the products will begin to fry, but they need to be baked. Therefore, the frying pan is greased with lard.

The browned flatbreads will remain greased with sauce and placed in a heap on a plate.

Corn tortillas with kefir in the oven

If you don’t have the time or desire to bother with cooking flatbreads in a frying pan, you can bake them in the oven. But to make them tasty, you will need kefir dough.

Required ingredients:

• 2 cups corn flour;
• 1 glass of kefir;
• 2 medium eggs;
• a packet of baking powder;
• a pinch of salt;
• vegetable oil - for greasing the baking sheet;
• sesame or poppy seeds - to taste.

Cooking time: about 40 minutes.

Calorie content: approximately 230 Kcal/100 g.

To prepare the dish, you need to mix corn flour with kefir, eggs, salt and baking powder. Sometimes you may need to add a little more flour, but the dough should be moist and firm enough to form into scones.

Then they need to be placed on a greased baking sheet and sprinkled with sesame seeds or poppy seeds, and then placed in an oven preheated to 180 degrees for 20 minutes. If desired, these cakes can be made sweet by adding a small amount of sugar to the dough.

In order for even such a simple dish as corn tortillas to turn out perfect, you need to follow certain recommendations, which are just as simple:

1. If the cornmeal dough is too wet and the cakes are difficult to form, you can wait a little so that the flour swells better and continue;
2. If the dough made from wholemeal flour turns out to be loose and the cakes fall apart during the modeling process, you can add a small amount of wheat flour to the dough;
3. If for some reason the corn dough remains unused, there is no need to throw it in the trash - it is perfectly preserved in the freezer;
4. For cooking, you can use corn flour of any grind, but the most delicious cakes, as a rule, are made from fine, premium flour;
5. Usually corn tortillas come off well, but if this does not happen, you can lightly grease the pan with vegetable oil or a piece of lard;
6. Flatbreads can also be eaten cold, but they taste better hot, so you should warm them up before eating - in the oven, microwave or in a frying pan;
7. Corn tortillas make a great filling breakfast when dipped in an omelet mixture and fried in refined oil.

Bon appetit!

Corn tortillas can be served instead of bread, or you can add vegetables, meat, sauce to them - you will get a tasty and satisfying lunch. Cheese, herbs, and jam will give the dish a special taste and aroma.

Mexican tortillas are thinly rolled tortillas made from corn flour. You can put filling in them or eat them just like that. To make them more convenient to prepare, we’ll use both corn and wheat flour: the base will become more viscous and easier to roll out.

Ingredients:

• half a glass of corn flour;
• half a glass of wheat flour;
• a glass of hot water or boiling water;
• salt to taste;
• refined oil for frying.

Cooking method:

1. Sift both types of flour and combine in a small saucepan, add salt.
2. Carefully pour hot water into the flour mixture and stir.
3. Knead the dough. If it turns out too hard or sticky, add a little water or flour accordingly.
4. Let the dough rest for 30 minutes, covered with film or a towel.
5. Cut the dough into small pieces and roll out. The thinner the cakes are, the better.
6. Heat the frying pan over medium heat. You can fry with or without oil.
7. Fry the tortillas on each side for half a minute. It is important not to dry out the tortillas.

Then we transfer the products from the frying pan to a dish and cover with film or cloth so that they do not dry out.

A simple recipe in a frying pan

Cooking flatbreads in a frying pan is the easiest way possible. It is very convenient because it requires a minimum of ingredients. For those who follow a healthy diet, this is a great option.

We will need:

• 1 cup corn flour;
• 0.5 l of hot water;
• salt to taste.

Preparation:

1. Sift the flour through a sieve into a small container.
2. Pour in hot water, stirring thoroughly, knead the dough well. It should be quite elastic, but not cool.
3. Divide the dough into balls and roll out thin cakes with a rolling pin.
4. Heat the frying pan over high heat, then reduce it.

After this, fry the tortillas without adding oil, for a few minutes on both sides.

Cooking in the oven

An interesting way to prepare corn tortillas is to bake them in the oven. As a result, they acquire a special taste. In addition, this method requires very little time.

Required Products:

• 200 g corn flour;
• 200 ml kefir;
• 2 eggs;
• 2 tsp. baking powder;
• salt to taste;
• spices;
• olive oil.

Preparation:

1. Sift the flour through a sieve.
2. In a separate bowl, mix flour, baking powder, salt and spices. You can use seasonings such as suneli hops, basil, oregano or marjoram.
3. Separately, beat the eggs with kefir.
4. Combine dry ingredients with mixture. Mix thoroughly.
5. Knead the soft dough, divide into balls, form small cakes.
6. Preheat the oven to 180 degrees. Place baking paper on a baking sheet and place the pieces.
7. Drizzle olive oil over the flatbreads in a thin stream. If you like a spicier taste, sprinkle some spices on top.
8. Bake in the oven at 180 degrees for 10-15 minutes.

When the flatbreads are browned, you can take them out and serve.

Corn tortillas mchadi in Georgian style

Mchadi are aromatic Lenten flatbreads made from corn flour. They are great for breakfast or as an addition to main dishes. The classic recipe does not add salt, but if you want to add it, the mchadi will only become tastier.

Ingredients for three servings:

• 200 g corn flour;
• 100 ml cold water;
• salt as desired;
• 4 tbsp. l. vegetable oil.

Preparation:

1. Sift the flour through a large sieve.
2. If you use salt, dissolve it in water.
3. Carefully and slowly add water to the flour, stirring continuously.
4. Knead soft dough.
5. Place the frying pan on the fire until it gets hot and add oil. Reduce the flame.
6. We make small cakes and place them in a frying pan.
7. Fry the flatbreads in hot oil for 3 minutes on each side until golden brown.

After cooking, it is better to blot the mchadi with a napkin to remove excess oil. Must be served hot.

How to cook with cheese

Corn tortillas with added cheese are a great alternative to the classic recipe. Ideally served hot.

Ingredients:

• 200 g corn flour;
• 150 ml of clean water;
• 1 egg;
• 200 g hard cheese;
• 2 cloves of garlic;
• 1 tsp. baking powder
• salt if necessary;
• 50 g butter.

Preparation:

1. Prepare the ingredients: grate the cheese using a fine grater with small mesh, melt the butter, sift the flour, chop the garlic.
2. Beat the egg and mix with water.
3. Add the egg mixture to the refined flour, add cheese, butter, garlic, and baking powder.
4. Mix the dough. It should turn out very soft.
5. We make small cakes from the dough by rolling them out with a rolling pin.
6. Heat the frying pan and grease it with oil if necessary.

Bake the cakes over medium heat for 3 minutes on each side.

Kefir cakes made from corn flour

Corn tortillas prepared with kefir acquire a very delicate, slightly sour taste and are very filling.

Compound:

• 300 g corn flour;
• 50 g semolina;
• 200 ml kefir;
• 100 ml water;
• salt to taste;
• 3 tbsp. l. vegetable oil.

Cooking:

1. Sift flour and semolina.
2. Add boiled or filtered water, salt, semolina, and corn flour to warm kefir. Mix well, avoiding the appearance of lumps. The dough should rest for 20 minutes for the semolina to swell.
3. Heat the frying pan and add sunflower oil.
4. Cut the dough into pieces and roll out. It is convenient to make small circles about 1.5 cm thick.

Then reduce the heat to medium and fry the dough on both sides for about 4 minutes.

1. To bake flatbreads in a frying pan, use the finest flour.
2. The dough will roll out better and be more viscous if you add wheat flour.
3. To form cakes, it is convenient to use a press. At home, it can be replaced by a regular plate with a flat bottom.
4. When preparing corn tortillas with cheese, you can use mineral water instead of regular water. This will make the baked goods soft and fluffy.
5. For a richer taste, regular oil can be replaced with olive oil.
6. When baking in the oven, use parchment paper.
7. If you want soft cakes, add butter to the dough.
8. To cook flatbreads faster, use a pancake pan.
9. If the dough sticks to your palms when kneading, moisten them with cold water.
10. For best results, use only sifted flour.
11. It is better to store the finished dough in the freezer.
12. To prevent the cakes from drying out during storage, cover them with cling film.

There are many recipes for making corn tortillas, and even a gourmet can choose the right one for himself. Experiment: add olive oil instead of sunflower oil, replace feta cheese with hard cheese, sesame seeds with spices. So you are sure to find the ideal option for yourself.

Yield: 10 - 11 pieces

Cooking time: 40 minutes

Corn flatbread in Georgian is the national bread and is called Mchadi. Ideally baked in a large clay oven or in a clay frying pan. Initially, Mchadi was made without adding vegetable oil, but later they began to use it to lubricate the dishes in which they cook. In the classic version, of course, the use of oil is excluded. The shape of Georgian corn flour flatbread is also different; it can be a round flatbread, or a cutlet-shaped flatbread, also in the form of a large pancake.

Interesting fact: when village women baked corn Mchadi, they made a handprint on its surface. This served as a kind of amulet for dear people.

Corn flour mchadi, the recipe offered here, is adapted to the modern way of life. We will make flatbreads with kefir and fry them in a ceramic frying pan in vegetable oil. This will not make the taste any worse; it will acquire a slight sourness, which will complement the overall taste and add an unusual note to a simple, uncomplicated dish. But at the same time, Mchadi made from corn flour will retain a neutral taste, so it will be excellent, combined with both salty and sweet.

Traditionally used in combination with beans, herbs, soft pickled cheeses, and ham. Flatbreads are prepared either with the addition of these products to the dough, or are used separately in addition to each other.

How to cook Mchadi - recipe with photos step by step

Let's prepare the ingredients

Sift the flour directly into the container in which the dough will be kneaded.

Add the required amount of water and kefir and add a little salt. In the classic version, no salt is added. But we do it with salt, so for a modern person, the taste qualities of any dish, shaded by this seasoning, are more familiar.

Mix the dough. Knead thoroughly until a homogeneous dense mass. The dough becomes wet, does not stick to your hands, does not stretch.

Place the frying pan on the stove, pour a little oil, and heat it well. While the pan is heating up, form the cakes. Roll the dough pieces into balls and flatten them with your palms. The thickness of the resulting cake is approximately 2 cm.

Place in a well-heated frying pan.

Fry at medium temperature until golden brown, about 5-7 minutes on both sides.

Mchadi flatbreads made from corn flour in Georgian style are ready. We arrange it beautifully and serve it to the table.

If you are tired of regular bread, try replacing it with mchadi. Making these flatbreads is simple and quick.

Brief description of the dish

Mchadi is a Georgian corn flatbread that is used in this country instead of bread. It is prepared from a dough consisting of water and flour, sometimes additives are added to it, for example, cheese, chopped beans with green onions, cilantro, parsley. The consistency of the flatbread is dense, and when eating the mchadi, it breaks with your hands. The traditional method of preparation is frying in oil, but baking is also used.

How to cook?

How to prepare delicious mchadi, observing Georgian traditions? Below are two simple recipes.

Recipe No. 1

These are simple mchadi made from corn flour. To prepare you need:

• three glasses of corn flour;
• about one and a half or two glasses of water (as the dough will take);
• salt to taste (the optimal amount is a teaspoon);
• vegetable oil.

Preparation:

1. Pour the flour into any wide and deep enough container, immediately add salt.
2. Heat the water well or bring it to a boil, gradually add it to the flour, while stirring the mass.
3. When the water has cooled a little due to the flour, start kneading the dough with your hands. It should be quite dense, but remain elastic. It may also stick to your hands; this is normal and almost inevitable.
4. Heat the oil in a frying pan. Wet your hands in cool water to prevent the dough from sticking and begin to separate it, forming small cakes. Fry them on both sides until golden, covering the container with a lid so that the dough is well baked and soft.
5. Crispy mchadi are ready!

Recipe No. 2

You can make even more delicious mchadi with cheese. For this you will need:

• a full glass of cornmeal;
• half a teaspoon of salt;
• half a teaspoon of granulated sugar, optional;
• three tbsp. l. butter;
• half a glass of milk;
• chicken egg yolk;
• 400 g suluguni cheese;
• vegetable oil.

Instructions:

1. Sift the flour, pour it into a mound and form a well in the center.
2. Soften the butter, heat the milk. Place these ingredients in the middle of the mound along with sugar, yolk and salt.
3. Knead a stiff dough and form it into a ball. Next, roll out the sausage, divide it into eight or ten equal pieces, and form each into a flat cake.
4. Cut the cheese into pieces approximately the size of flatbreads.
5. Take a portion of cheese, place it in the center of the flatbread and seal it on all sides so that the melting cheese does not leak out during cooking.
6. Make the rest of the mchadi with suluguni in the same way.
7. Pour oil into the frying pan and heat it well. Fry the flatbreads until golden on both sides over low heat, about five minutes.
8. Ready!

Tip: If the dough sticks to your palms, wet them with cold water.